Strudel recipes always hold a special place in my heart. This is the first recipe I learned to make with my mother and grandmother. With today's busy lifestyle, prepared phyllo dough is a freezer staple of mine. Phyllo dough is lower in calories and fat than a pie or tart crust. Raisins, nuts, mini chocolate chips and crystallized ginger add a creative twist to the classic apple and raisin strudel. This recipe is easy and elegant. I hope you enjoy.

Ingredients

1 cup California Raisins

1cup toasted, chopped mixed nuts: almonds, pecans, macadamia

1/2 cup mini semi-sweet chocolate morsels

1/3cup finely chopped crystallized ginger

8sheets thawed phyllo sheet

1/4cup melted butter

1 cup prepared dulce de leche sauce or premium caramel sauce, divided

1 pint premium vanilla ice cream

Instructions

Preheat oven to 375.

Place raisins, nuts, chocolate and ginger in a medium bowl; gently toss to blend.

On a work surfaced lined with a large damp towel, lay out two phyllo sheets on top of each other; brush lightly with butter. Top with two more phyllo sheets; brush lightly with butter. Repeat layering with remaining phyllo.

Sprinkle raisin mixtture over the bottom third of the phyllo to within 2 inches of the edges. Drizzle with 1/3 cup of the prepared dulce de leche sauce. Tuck sides of the strudel in. From the filled bottom edge, roll phyllo jellyroll style. Place seam-side down on a baking sheet. Cut 3 slits on the diagonal in the top of the strudel. Brush top with remaining butter.